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Lancashire Hotpot

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Lancashire hotpot is a delicious dish of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a very little effort to prepare.

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Ingredients:

• 2 lb. mutton chops
• 2 lb. potatoes
• 8 oz. mushrooms
• 2 oz. ham or bacon
• 3 sheep’s kidneys
• Cayenne, pepper and salt to season
• 1 lb. onions
• 2 oz. butter
• 1/2 pint stock (or water)

Instructions:

1. Cut the kidneys, peel and slice the onions and potatoes, and chop the ham.
2. Place a layer of chops in a casserole, then the kidneys, mushrooms, ham onions and potatoes, and season every layer; the last layer being potatoes.
3. Pour the stock over the layers and place chunks of butter on top.
4. Cover the casserole and cook very slowly for about 3 hours.
5. Remove the lid and brown the top before serving.

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